Onion pickle is mostly used in South
Indian dishes but our onion pickle tastes different as it is sweet because of jaggery
and sour because of lemon and mustard seeds powder with awesome aroma. This
pickle recipe is must try with roti or bread or even Indian most famous snack
Cholle Bhatura.

Here is the recipe video for easy reference:

Below is the detailed recipe:

Ingredients:

Small sized Onions – 250 gms

For Marinate

Salt (1/2 tsp), Turmeric powder (1/2
tsp), Lemon Juice (1 tsp)

For Masala:

Coriander seeds –1 tsp

Fenugreek seeds (Methi Dana) – 1 tsp

Fennel Seeds (Sauf)- 1 tsp

Mustard seeds powder – 1.5 tsp

Asafoetida (Hing) – ¼ tsp

Salt, Red chilly powder, Turmeric powder
– ½ tsp

Mustard Seeds (Rai) – ¼ tsp

Clove – 2-3 pcs

Green chilly – 2 pcs

Jaggery – 10 gms

Tamarind pulp – 2 tsp

Oil -1 tsp

Method:

1.Peel off the
onions and marinate in a mixture of
salt, turmeric and lemon juice for 1-2 hours. It will leave water after some
time. Remove water and spread on sieve/ plate for drying. Once dried sauté the
onions in little oil and keep aside.2.Dry roast coriander seeds, fennel seeds, fenugreek seeds
and grind to powder.3.For tadka/tempering – splutter mustard seeds in little oil
and keep aside.4.In sauté onions add, Mustard seed powder, green chilly,
garlic cloves, salt, red chilly powder, asafoetida, tamarind paste jaggery. Mix
well and add the tempering on it.5.Transfer the contents into a glass jar and keep the pickle
at room temperature for at-least 2 days till it is ready. Serve with bread or roti.